You’re going to flip over this no-bake peanut butter cheesecake. It’s creamy, dreamy, and packed with peanut butter goodness, all without turning on your oven. Perfect for those hot summer days or when you’re just too lazy to bake.
Why This Recipe Works
- No baking required means it’s perfect for summer or when you’re short on time.
- The combination of cream cheese and peanut butter creates a rich, creamy texture that’s irresistibly smooth.
- Using a graham cracker crust adds a delightful crunch that contrasts beautifully with the creamy filling.
- It’s customizable with various toppings like chocolate ganache, whipped cream, or fresh berries.
- The recipe is straightforward, making it accessible for bakers of all skill levels.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
Instructions
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling
In a large bowl, beat the softened cream cheese until smooth. Add the peanut butter, powdered sugar, and vanilla extract, beating until well combined. In another bowl, whip the heavy cream to stiff peaks, then gently fold into the peanut butter mixture until no streaks remain.
Assemble the Cheesecake
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
Serve and Enjoy
Once set, remove the cheesecake from the springform pan. Slice and serve with your favorite toppings. Enjoy the creamy, peanut buttery goodness!
Tips and Tricks
For a smoother filling, ensure your cream cheese is at room temperature before mixing. If you’re in a hurry, you can freeze the cheesecake for about 2 hours instead of refrigerating, but don’t leave it too long or it might become too hard. For an extra peanut butter punch, swirl some melted peanut butter on top before chilling. Always use a hot knife to cleanly slice the cheesecake for beautiful presentation.
Recipe Variations
- Chocolate Peanut Butter Cheesecake: Add 1/2 cup melted chocolate to the filling and drizzle with chocolate ganache.
- Peanut Butter and Jelly Cheesecake: Swirl in your favorite jelly or jam before chilling.
- Crunchy Peanut Butter Cheesecake: Mix in chopped peanuts for added texture.
- Vegan Peanut Butter Cheesecake: Use vegan cream cheese and coconut cream instead of dairy products.
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a nice texture to your cheesecake. Just keep in mind that the filling won’t be as smooth as with creamy peanut butter.
How long can I store the cheesecake in the fridge?
This cheesecake can be stored in the refrigerator for up to 5 days. Make sure it’s covered tightly with plastic wrap or in an airtight container to prevent it from absorbing other flavors.
Can I make this cheesecake gluten-free?
Yes, simply substitute the graham cracker crumbs with a gluten-free alternative, such as gluten-free cookies or nuts processed into crumbs.
Summary
This no-bake peanut butter cheesecake is the perfect dessert for peanut butter lovers. It’s easy to make, requires no baking, and is endlessly customizable. Whether you stick to the classic recipe or try one of the variations, you’re in for a treat.
